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  • #16
    Re: quality vs speed

    Some gains can be made by involving your staff in your business.

    When I last had cafes, staff were set a weekly sales target and when it was bettered, everyone received a small cash bonus. Not much, but enough for drinks after work, some fuel- whatever.

    Our barista was also paid a per cup bonus over a nominated daily number of cups.

    Sometimes someone was sick. If we had to cover for an absent staff member in the event of no replacement, the saved wage was split amongst the staff who had to work harder and faster that day.

    All these are no brainers as far as I am concerned. They respect the effort of your staff, motivate them and reward their efforts.

    Did these few simple measures deliver sales growth? Absolutely.

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    • #17
      Re: quality vs speed

      Originally posted by 1C292423170B272E2E2D2D480 link=1334265445/15#15 date=1334441382
      Some gains can be made by involving your staff in your business.

      When I last had cafes, staff were set a weekly sales target and when it was bettered, everyone received a small cash bonus. Not much, but enough for drinks after work, some fuel- whatever.

      Our barista was also paid a per cup bonus over a nominated daily number of cups.

      Sometimes someone was sick. If we had to cover for an absent staff member in the event of no replacement, the saved wage was split amongst the staff who had to work harder and faster that day.

      All these are no brainers as far as I am concerned. They respect the effort of your staff, motivate them and reward their efforts.

      Did these few simple measures deliver sales growth? Absolutely.
      Hit the proverbial nail on the head!!!  Great advice.

      Comment


      • #18
        Re: quality vs speed

        Forgot to add: The full timers were informed that their sick leave was there to be used and they were expected to use it! That removed the dreaded 7am "*cough, cough* Im sick and I cant come in" bs. Instead, what happened was that if a staff member required a day off for whatever reason, s/he would inform that ___day was not a goer and staff member X will be covering for me. Casual staff were expected to do the same and at interview were told to come or call with with staffing solutions, not problems!

        All this is about simple teamwork. Too many cafe owners want a dictatorship and that can often be where it all starts to go belly up. What they should be doing is pulling their sleeves up and leading by example. If the loos need cleaning, clean them! If youre not prepared to do it, dont expect your staff to.  :-?

        We rarely had staff related issues and in four cafes over 8 years, I only ever asked one staff member to leave.

        Chris

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        • #19
          Re: quality vs speed

          Originally posted by 0A26352E292235470 link=1334265445/12#12 date=1334409798
          Without trying to sound rude BL, of course youre entitled to give your opinion and advice however, be careful that making such sweeping generalisations and statements doesnt cause others to stereotype you as being of a certain demographic.....
          I am curious, what demographic would you stereotype me into?

          Originally posted by 0A26352E292235470 link=1334265445/12#12 date=1334409798
          There is some good points (oportunities) to work with.  The employee obviously has a love and passion for quality, good coffee and integrity in what they do - this is good for you, a great starting point.
          Sit down with your employee and have a cup of coffee together. Be honest, give them praise for what you like and be constructive about what you dont like and where they need to contribute.  Be personal about your business, explain what you desire of it and expect of yourself; use this as an example and starting point of what you expect and need of them - their contribution to the profitability of the business.  Agree to set goals and targets for them that they can achieve and, will be both profitable for you and the business.

          Above all, be truthful with them, act with integrity, lead by example, listen and encourage.  This false belief and abuse of the power construct within the employer/employee relationship (which does not make any reference to you - in fact you sound pleasantly unlike this - simply by the fact you are concerned enough to ask advice and speak well enough of them)  is at the heart of employee resentment and poor long term productivity for a business.
          Coffeechaser spoke very well (in a much less verbose manner) of how to go about it.
          Originally posted by 3433262924470 link=1334265445/10#10 date=1334384169
          Feedback, both ways is essential. An employee should know what is expected, and goals need to be clearly set.
          Originally posted by 3433262924470 link=1334265445/10#10 date=1334384169
          If employees are not happy, they also need the chance to vent their opinions to the boss without fear of repercussions.
          Basically, you have expanded upon (rather eloquently I must add) what I said.
          As many have stated above, it is important to empower people to be responsible for their role within the business. Staff retention is important and a happy vibrant workplace is beneficial to all.

          In business today, be it retail, hospitality, sales of any sort; if something is not working, (or selling) then changes have to be made.
          In todays climate almost everyone is expendable and replaceable. It sounds harsh, but is true. Hiring and firing is very tedious and expensive, but a fact of doing business. The job for life scenario is no longer valid, and many people classed as Gen Y think 2 years in the one job is too long.

          Comment


          • #20
            Re: quality vs speed

            Originally posted by 4542575855360 link=1334265445/18#18 date=1334452013
            I am curious, what demographic would you stereotype me into?
            Hi BL,
            I wouldnt. I dont know you.... I agree with what you just said, it is a product of the climate we find ourselves in that people are expendable - sad but true. In this particular case though, I think that (from the meager amount of information in the question) this [the barista] would be one person well worth an employer training and hanging on to. I would see a lot of potential in a person who was dedicated to the quality and art of making good coffee.... everyone is a work in progress.

            I wish ultimate coffee for me all the best with this one. I hope that we hear the follow up....

            Comment


            • #21
              Re: quality vs speed

              Very true Mariner. A diamond in the rough you say
              If the owner sees potential in their employee, then psychology comes into play. They, or their manager need to work out what makes this person tick, and bring out the best in them. A simple philosophy that applies to the majority of people.

              Comment


              • #22
                Re: quality vs speed

                Originally posted by 36030E093D210D04040707620 link=1334265445/17#17 date=1334444192
                The full timers were informed that their sick leave was there to be used and they were expected to use it! That removed the dreaded 7am "*cough, cough* Im sick and I cant come in" bs. Instead, what happened was that if a staff member required a day off for whatever reason, s/he would inform that ___day was not a goer and staff member X will be covering for me. Casual staff were expected to do the same and at interview were told to come or call with with staffing solutions, not problems!
                Chris,
                A great philosophy and one that I have always believed in. Your shift is your responsibility. If you cannot work it, it is up to you to find a replacement.
                There are exceptions of course, but in general this mantra works.

                Comment


                • #23
                  Re: quality vs speed

                  Originally posted by 4F7A77704458747D7D7E7E1B0 link=1334265445/17#17 date=1334444192
                  All this is about simple teamwork. Too many cafe owners want a dictatorship and that can often be where it all starts to go belly up. What they should be doing is pulling their sleeves up and leading by example. If the loos need cleaning, clean them! If youre not prepared to do it, dont expect your staff to.
                  I disagree.
                  Ensuring your managers lead by example is one thing. Rolling up your sleeves and doing the dirty work while your employees stand by is another. You then encourage the mentality to your employees that it is ok if the toilets are dirty, because the owner will clean them.

                  Comment


                  • #24
                    Re: quality vs speed

                    Originally posted by 3A3D28272A490 link=1334265445/22#22 date=1334458409
                    Ensuring your managers lead by example is one thing. Rolling up your sleeves and doing the dirty work while your employees stand by is another. You then encourage the mentality to your employees that it is ok if the toilets are dirty, because the owner will clean them.
                    Nuhuh....Standing by and doing nothing when theyre run off their feet is also a no no.

                    Comment


                    • #25
                      Re: quality vs speed

                      Originally posted by 7572676865060 link=1334265445/22#22 date=1334458409
                      I disagree.
                      Ensuring your managers lead by example is one thing. Rolling up your sleeves and doing the dirty work while your employees stand by is another. You then encourage the mentality to your employees that it is ok if the toilets are dirty, because the owner will clean them.
                      People do not work like this - the overwhelming majority of them anyway. If they do, then ALL THE MORE reason for the manager to lead by example, there could not be a better way to affect change in your cafe/workplace than this. In my experience very few people wont have a go when others around them do.

                      Originally posted by 52676A6D59456960606363060 link=1334265445/17#17 date=1334444192
                      Forgot to add: The full timers were informed that their sick leave was there to be used and they were expected to use it! That removed the dreaded 7am "*cough, cough* Im sick and I cant come in" bs. Instead, what happened was that if a staff member required a day off for whatever reason, s/he would inform that ___day was not a goer and staff member X will be covering for me. Casual staff were expected to do the same and at interview were told to come or call with with staffing solutions, not problems!

                      All this is about simple teamwork. Too many cafe owners want a dictatorship and that can often be where it all starts to go belly up. What they should be doing is pulling their sleeves up and leading by example. If the loos need cleaning, clean them! If youre not prepared to do it, dont expect your staff to. 

                      We rarely had staff related issues and in four cafes over 8 years, I only ever asked one staff member to leave.

                      Chris
                      Couldnt agree more strongly with this - there are no guarantees in business but this is certainly a model for creating a solid and lasting internal environment which is good for all stakeholders (cafe, staff and customers).

                      This has become an emotive subject that will easily slip into a philosophical debate about management models and processes. The fact that (bringing it back to the original question) ultimatecoffee4me has sought advice here from experts (of which I am certainly not) and fellow coffee lovers (of which I most certainly am) is really heartening to me. It demonstrates that ultimatecoffee4me obviously, has a dedication to their business but moreover, a genuine vested interest and care about a staff member. Good to see!

                      Comment


                      • #26
                        Re: quality vs speed

                        Originally posted by 4E495C535E3D0 link=1334265445/22#22 date=1334458409
                        I disagree.
                        Ensuring your managers lead by example is one thing. Rolling up your sleeves and doing the dirty work while your employees stand by is another. You then encourage the mentality to your employees that it is ok if the toilets are dirty, because the owner will clean them.
                        If a manager isnt prepared to do the dirty work that they require their workers to do, then that manager is in the wrong job, Simple as that.

                        Dont want to clean toilets? Dont work in hospitality

                        Speaking for my own experiences, Id rather a manager that says to me "hey, I know youre busy, but can you lend me a hand with this task of cleaning up" then a manager that refuses to do any of the cleaning because they feel that it is beneath them. The first gets my respect, the other gets my contempt.

                        As a manager, which would you rather have?

                        Comment

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